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Pacing and Clinical Electrophysiology : PACE|November 1, 1991
Which factors determine the development of late potentials after first myocardial infarction? A multifactorial analysisB McClements, A A Adgey, G MackenzieJournal of Agricultural and Food Chemistry|March 10, 2021
In Vitro Gastrointestinal Stability of Lipophilic Polyphenols is Dependent on their Oil-Water Partitioning in Emulsions: Studies on Curcumin, Resveratrol, and QuercetinHualu Zhou, Bingjing Zheng, David Julian McClementsJournal of Agricultural and Food Chemistry|November 4, 2015
Formation of oil-in-water emulsions from natural emulsifiers using spontaneous emulsification: sunflower phospholipidsJennifer Komaiko, Ashtri Sastrosubroto, David Julian McClementsJournal of Agricultural and Food Chemistry|January 9, 2009
Impact of fat and water crystallization on the stability of hydrogenated palm oil-in-water emulsions stabilized by a nonionic surfactantParita Thanasukarn, Rungnaphar Pongsawatmanit, D Julian McClementsAdvances in Colloid and Interface Science|May 30, 2017
Physicochemical and colloidal aspects of food matrix effects on gastrointestinal fate of ingested inorganic nanoparticlesDavid Julian McClements, Hang Xiao, Philip DemokritouJournal of Food Science|June 26, 2008
Formation of biopolymer-coated liposomes by electrostatic deposition of chitosanC Laye, D J McClements, J WeissJournal of Agricultural and Food Chemistry|October 16, 2001
Maltodextrin-anionic surfactant interactions: isothermal titration calorimetry and surface tension studyA Wangsakan, P Chinachoti, D J McClementsFood Research International (Ottawa, Ont.)|December 29, 2019
Effects of anionic polysaccharides on the digestion of fish oil-in-water emulsions stabilized by hydrolyzed rice glutelinXingfeng Xu, Qingjie Sun, David Julian McClementsJournal of Colloid and Interface Science|November 18, 2005
Influence of oil polarity on droplet growth in oil-in-water emulsions stabilized by a weakly adsorbing biopolymer or a nonionic surfactantRatjika Chanamai, Gregory Horn, David Julian McClementsFood Research International (Ottawa, Ont.)|May 13, 2025
Fabrication of mycelium-gellan gum hybrids as next generation alternative protein foods produced by fermentationDisha Jayakumar, Ramdattu Santhapur, David Julian McClementsPageof 1,076